Baked Chicken Curry Flavor Fest Recipes

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BAKED CHICKEN CURRY FLAVOR-FEST

This chicken is spicy, tangy, and juicy, but with no added fat. It's easy to make in large batches, so it's perfect for a party. And unlike most curries, it's baked, so you can spend time with your guests while it cooks.

Provided by ChefNYC

Categories     Indian Recipes

Time 2h50m

Yield 10

Number Of Ingredients 8



Baked Chicken Curry Flavor-Fest image

Steps:

  • Whisk together the mustard, Worcestershire sauce, chili powder, cumin, ginger, and turmeric in a large bowl. Add the chicken to the bowl and toss until they are evenly coated. Scatter the minced garlic over the chicken and toss again. Cover and refrigerate 2 hours.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Arrange the chicken pieces with the skin side facing up in a single layer in baking dishes or roasting pans. Pour the remaining marinade over the chicken. Cover with aluminum foil.
  • Bake in preheated oven until the juices run clear, 40 to 45 minutes.

Nutrition Facts : Calories 652.7 calories, Carbohydrate 16.2 g, Cholesterol 194.3 mg, Fat 35.6 g, Fiber 2.1 g, Protein 62.5 g, SaturatedFat 9.8 g, Sodium 1317.2 mg, Sugar 2.3 g

1 ½ cups Dijon mustard
⅔ cup Worcestershire sauce
6 tablespoons chili powder
¼ cup ground cumin
2 tablespoons ground ginger
1 teaspoon ground turmeric
10 pounds bone-in chicken pieces
6 cloves garlic, minced

BAKED CHICKEN CURRY FLAVOR-FEST

This chicken is spicy, tangy, and juicy, but with no added fat. It's easy to make in large batches, so it's perfect for a party. And unlike most curries, it's baked, so you can spend time with your guests while it cooks.

Provided by ChefNYC

Categories     Indian Recipes

Time 2h50m

Yield 10

Number Of Ingredients 8



Baked Chicken Curry Flavor-Fest image

Steps:

  • Whisk together the mustard, Worcestershire sauce, chili powder, cumin, ginger, and turmeric in a large bowl. Add the chicken to the bowl and toss until they are evenly coated. Scatter the minced garlic over the chicken and toss again. Cover and refrigerate 2 hours.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Arrange the chicken pieces with the skin side facing up in a single layer in baking dishes or roasting pans. Pour the remaining marinade over the chicken. Cover with aluminum foil.
  • Bake in preheated oven until the juices run clear, 40 to 45 minutes.

Nutrition Facts : Calories 652.7 calories, Carbohydrate 16.2 g, Cholesterol 194.3 mg, Fat 35.6 g, Fiber 2.1 g, Protein 62.5 g, SaturatedFat 9.8 g, Sodium 1317.2 mg, Sugar 2.3 g

1 ½ cups Dijon mustard
⅔ cup Worcestershire sauce
6 tablespoons chili powder
¼ cup ground cumin
2 tablespoons ground ginger
1 teaspoon ground turmeric
10 pounds bone-in chicken pieces
6 cloves garlic, minced

BAKED CHICKEN CURRY FLAVOR-FEST

This chicken is spicy, tangy, and juicy, but with no added fat. It's easy to make in large batches, so it's perfect for a party. And unlike most curries, it's baked, so you can spend time with your guests while it cooks.

Provided by ChefNYC

Categories     Indian Recipes

Time 2h50m

Yield 10

Number Of Ingredients 8



Baked Chicken Curry Flavor-Fest image

Steps:

  • Whisk together the mustard, Worcestershire sauce, chili powder, cumin, ginger, and turmeric in a large bowl. Add the chicken to the bowl and toss until they are evenly coated. Scatter the minced garlic over the chicken and toss again. Cover and refrigerate 2 hours.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Arrange the chicken pieces with the skin side facing up in a single layer in baking dishes or roasting pans. Pour the remaining marinade over the chicken. Cover with aluminum foil.
  • Bake in preheated oven until the juices run clear, 40 to 45 minutes.

Nutrition Facts : Calories 652.7 calories, Carbohydrate 16.2 g, Cholesterol 194.3 mg, Fat 35.6 g, Fiber 2.1 g, Protein 62.5 g, SaturatedFat 9.8 g, Sodium 1317.2 mg, Sugar 2.3 g

1 ½ cups Dijon mustard
⅔ cup Worcestershire sauce
6 tablespoons chili powder
¼ cup ground cumin
2 tablespoons ground ginger
1 teaspoon ground turmeric
10 pounds bone-in chicken pieces
6 cloves garlic, minced

BAKED CHICKEN CURRY FLAVOR-FEST

This chicken is spicy, tangy, and juicy, but with no added fat. It's easy to make in large batches, so it's perfect for a party. And unlike most curries, it's baked, so you can spend time with your guests while it cooks.

Provided by ChefNYC

Categories     Indian Recipes

Time 2h50m

Yield 10

Number Of Ingredients 8



Baked Chicken Curry Flavor-Fest image

Steps:

  • Whisk together the mustard, Worcestershire sauce, chili powder, cumin, ginger, and turmeric in a large bowl. Add the chicken to the bowl and toss until they are evenly coated. Scatter the minced garlic over the chicken and toss again. Cover and refrigerate 2 hours.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Arrange the chicken pieces with the skin side facing up in a single layer in baking dishes or roasting pans. Pour the remaining marinade over the chicken. Cover with aluminum foil.
  • Bake in preheated oven until the juices run clear, 40 to 45 minutes.

Nutrition Facts : Calories 652.7 calories, Carbohydrate 16.2 g, Cholesterol 194.3 mg, Fat 35.6 g, Fiber 2.1 g, Protein 62.5 g, SaturatedFat 9.8 g, Sodium 1317.2 mg, Sugar 2.3 g

1 ½ cups Dijon mustard
⅔ cup Worcestershire sauce
6 tablespoons chili powder
¼ cup ground cumin
2 tablespoons ground ginger
1 teaspoon ground turmeric
10 pounds bone-in chicken pieces
6 cloves garlic, minced

BAKED CHICKEN CURRY FLAVOR-FEST

This chicken is spicy, tangy, and juicy, but with no added fat. It's easy to make in large batches, so it's perfect for a party. And unlike most curries, it's baked, so you can spend time with your guests while it cooks.

Provided by ChefNYC

Categories     Indian Recipes

Time 2h50m

Yield 10

Number Of Ingredients 8



Baked Chicken Curry Flavor-Fest image

Steps:

  • Whisk together the mustard, Worcestershire sauce, chili powder, cumin, ginger, and turmeric in a large bowl. Add the chicken to the bowl and toss until they are evenly coated. Scatter the minced garlic over the chicken and toss again. Cover and refrigerate 2 hours.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Arrange the chicken pieces with the skin side facing up in a single layer in baking dishes or roasting pans. Pour the remaining marinade over the chicken. Cover with aluminum foil.
  • Bake in preheated oven until the juices run clear, 40 to 45 minutes.

Nutrition Facts : Calories 652.7 calories, Carbohydrate 16.2 g, Cholesterol 194.3 mg, Fat 35.6 g, Fiber 2.1 g, Protein 62.5 g, SaturatedFat 9.8 g, Sodium 1317.2 mg, Sugar 2.3 g

1 ½ cups Dijon mustard
⅔ cup Worcestershire sauce
6 tablespoons chili powder
¼ cup ground cumin
2 tablespoons ground ginger
1 teaspoon ground turmeric
10 pounds bone-in chicken pieces
6 cloves garlic, minced

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